Ground Chuck

[16Adams]

I seem to find boneless ground chuck roast BOGO more so than most any other cut of beef. So I grab them when I see them and put them through the grinder, twice. A beefier less greasy taste, though there's often quite a bit to drain. No bone fragments and just a beefier taste.
Makes great nachos too

 

[blackdogbbq21]

Looks good!, i try to grind my own beef as much as possible its well worth the extra effort IMO

 

[tom b]

Grand!

 

[cowgirl]

Yes please! I'll bring the Shiner. :laugh:

 

[16Adams]

Yes please! I'll bring the Shiner. :laugh:

Cheers, enjoy the weekend. Scorcher in progress next many days

 

[cowgirl]

Cheers, enjoy the weekend. Scorcher in progress next many days

I'm expecting there will be more casualties in the feed lots...
110F+ is on the way.

Best to park your bikes!

 

[16Adams]

I'm expecting there will be more casualties in the feed lots...
110F+ is on the way.

Best to park your bikes!

I saw a couple joggers lay in a yard with sprinklers running this afternoon in the heat of the day. I didn't do that but I did douse my dew Rag a couple times

 

[thirdeye]

If you have different plate options for your grinder, you can make some beef (and pork) into a 'chili grind' which has a whole different texture for certain things.... like chili. :mrgreen:

If you have a Sam's Club, their best kept secret is chuck roll, which is a 16# to 20# boneless chuck. They usually sell these to restaurants that grind their own beef, so they are kept in the walk-in, I've never seen them in the meat case. Just ask and see.

 

[oldgfbbq]

It all looks good, but the guac looks super fresh.

 

[kevinstaggs]

Yes please! I'll bring the Shiner. :laugh:

My feeling are hurt - no invite for Shiner. Heck, I could have supplies the beef, veggies and the Shiner too for that matter. [emoji22]


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